Bakery product improving agent and method

ABSTRACT

THE INCORPORATION INTO A BAKERY DOUGH OF 12-HYDROXY STEARIC ALPHA MONO ESTER OF GLYCEROL IMPROVES TOLERANCE AGAINST ADVERSE EFFECTS OF INGREDIENT QUALITY, FORMULA AND PROCEDURE VARIATIONS. THIS AGENT ALSO EXHIBITS GREATER FUNCTIONALITY THAN CONVENTIONAL EMULSIFIERS IN ENHANCING FRESHNESS RETENTION, IMPROVING SPECIFIC VOLUME AND BODY, AND CONTRIBUTING TO OVERALL HIGH QUALITY IN THE RESULTANT BAKERY PRODUCT.

Patented Apr. 13, 1971 products. Other objects and advantages of thisinvention 3,574,635 will become apparent from the following descriptionBAKERY PRAlJl' I?%%%V AGENT wherein is set forth by way of examplecertain preferred Bert W. Landfried, Independence, M0., and John R.embodlments of thlsmventlon' Moneymaker, Overland Park, Kans., assignorsto Top- DESCRIPTION OF THE PREFERRED Scor Products, Inc., Kansas City,Kans. EMBODIMENTS No Drawing. Continuation of application Ser. No.

1966- This aplfllcatloll 13, The additive which has been found to beeffective in 1969, gi 2/16 the practice of this invention may bedescribed as the Us. CL 99 91 9 Claims alpha ester of 12-hydroxy stearicacid and glycerol having the formula CH (CH CHOCH(CH COOCH CHOHCH OHABSTRACT OF THE DISCLOSURE The incorporation into a bakery dough of12-hydroxy 15 stearic alpha mono ester of glycerol improves toleranceand the following typical structure:

HHHHHHHHHHHHHHHHHHO-H I HHHHHHOHHHHHHHHHHHO H against adverse effects ofingredient quality, formula and This compound, hereinafter usuallyreferred to as 12- procedure variations. This agent also exhibitsgreater funchydroxy monoglyceride, may be prepared in good yieldstionality than conventional emulsifiers in enhancing by alcoholysis offully hydrogenated purified castor oil freshness retention, improvingspecific volume and body, with excess glycerol. Careful control of moleratios, reand contributing to overall high quality in the resultantaction time, temperatures, and catalyst make possible the bakeryproduct, preparation of mono and diglyceride reaction productscontaining 50 to 60 percent by weight of alpha monoglyc- This is acontinuation of application 604,174, eride while substantially avoidingthe reaction of the filed 23 1966 and now abandoned acid group of onefatty acid molecule with the hydroxyl group from another to formso-called etholides or glycerol BACKGROUND OF THE INVENTION esters ofetholides. For example, the following materials Difficult problemsencountered in the baking art, and were heatefi under nitfqgell for 0miI111teS at to particularly in the automated high rate production f 252C. with constant vigorous stlrring and collection of yeast leavenedbaked goods, stem from variations in the Water of estenficatlon? qualityof ingredients, especially the flour, used in dough Parts y formation.Such variations call for compensating changes Hydrogenated Pastorglycendesrsap- 185 186 in processing conditions and/or formulation, suchas in Glycefm P Y Teacted with P reagent moisture addition, fermentationtime, and mixing time, Sodlum hydroxlde 74 to maintain p qualityconsistently at a high level- The reaction product was cooled to 200 C.and the sodi- The optimum change or changes necessary to compensate l umcatalyst neutralized with a slight excess of phosphoric for particularingredient variations are normally not ob- 45 acid. Excess glycerol wasallowed to separate and the ViOUS, requiring Costly and time consumingeXPeriIneFlt'dlipid collected. The following reaction product resulted:tion by highly skilled personnel. Thus, any means or method by whichadverse effects of inappropriate pro- Melting range, C. 61-63 cedures oringredient variations may be minimized is Acid number 1.1

highly desirable as an aid to efiicient bakery production.saponification number 146 SUMMARY OF THE INVENTION Percent 'glycemlPercent alpha monoglyceride 50.2

It has been discovered that the incorporation into the Totalmonoglyceride 523 dough in amounts ranging from about 0.05% to 0.5% y gbased 011 flour 0f y y Steafic alpha When the theoretical saponificationnumber was calcumono ester of glycerol provides an unexpectedsubstanlated based on the above analytical data, it was found to tialincrease in tolerance against adverse effects to bakery be in goodagreement with the observed value. This findproducts otherwise producedby inappropriate procedures ing negates the possibility of substantialetholide fatty or ingredient variations. This agent has also been foundacid in the product. to be more effective functionally than known bakeryprod- IZ-hydroxy monoglyceride is a hard, wax-like lipid at notimprovers or emulsifiers in reducing apparent staling, room temperatureand care must be taken to introduce it improving specific volume andbody and generally eninto the bakery product dough so as to provide highsurhancing overall quality and, therefore, consumer appeal. faceexposure or the desired functionality will not be It is the principalobjects of this invention: to provide procured. Known methods ofobtaining high surface such a tolerance increasing and quality improvingagent; exposure of a hard lipid in the baking art have included toprovide a method of producing bakery products of powdering, diluting inshortenings or other lipid solvents, consistently high quality; and toprovide dough composiplating on wheat flour or other farinaceousmaterials, and

tions which consistently result in high quality bakery dispersing inwater. The latter method is sometimes referred to as hydration and hasproduced excellent results in the practice of this invention.

12-hydroxy monoglyceride, while not particularly hydrophilic, can bewater dispersed or hydrated by melting 4 jected to a standardmeasurement for crumb compressibility using a Universal Penetrometer,Values given in Table I represent an average of thirty-six measurements.After completion of the compressibility evaluation, the

and slowly adding water with constant stirring until a test bread wasscored subjectively using a system which smooth O/W emulsion is obtainedwith the 12-hydroxy separately takes into account the major internal andexmonoglyceride fraction being in the dispersed phase and ternalcharacteristics of the loaves. These characteristics the water being inthe continuous phase. An homogenizer include loaf volume, crust color,crust character, break or other emulsion stabilization tool is normallyrequired and shred, grain, texture, crumb color, aroma, taste and toimplement uniform dispersion. Satisfactory plastic 1 eating quality. Inthis scoring system each factor is conwater dispersions result withapproximately 25% to 50% sidered separately and penalized according tothe degree li id, of deviation from a hypothetical perfect loaf whichwould Although improvement in baked products have been score 100. Anacceptable commercial loaf will receive a described as related to theuse of alpha fatty acid esters score of or higher with a score of 84 orgreater C011- of glycerol (monoglycerides), no ignificant increase insidered excellent. This SYStCHl lS based essentially On that toleranceto ingredient quality variations and inappropripromulgated y theAmerican Institute Of Baking and is ate processing conditions has beenassociated with their mp r l o the various methods in use throughout thea I th r ti f thi i ti h th baking and milling industries. The resultswere as follows: resultant bakery products, surprisingly, show theimprovement supplied by conventional monoglycerides as well as TABLE I asignificant increase in tolerance to ingredient quality variations andinappropriate processing conditions. $5535? Average Further, 12-hydroxymonoglyceride produces the desired H d t d 1 volume, y. q y improvementat lower levels than conventional monoglycy m e prepm Ions Score Pre.No.1 h drox monol ceridell 2,760 191 84 erides as illustrated by thefollowmg examples. 33 i EXAMPLE I PregNoiflst aric I10l10glC 6TldB) :785189 84 Improving characteristics C n additive) 16 82 Commercial12-hydroxy stearic triglyceride (castor oil) I Addmg 02% alphamonoglycende based on formula flour having a fatty acid composition of1.5% palmitic acid, 13% stearic acid and 85.5% 12-hydroxy stearic acidThese results showed 12-hydroxy monoglyceride eifecwas used as a basisin the preparation of two mono and tively improves loaf volume, crumbcompressibility and diglyceride reaction products. One of the reactionprodquality score. Greater improvement was associated with uctscontained 41.0% alpha ester; the second 58.4% the higher purity of alphaester showing this material to alpha ester. A third product was preparedusing high 30 be the preferred additive agent. Distilled 12-hydroxyvacuum molecular distillation and contained 85.3% monoglyceride (Prep.No. 3) was found to be significantalpha 12-hydroxy stearicmonoglyceride. These reaction ly superior to distilled glycerolmonostearate (Prep. No. products were characterized as follows: 4) as animproving agent.

Percent Percent alpha monofree Acid Sap. Iodine glyceride glycerol N0.N0. value M.P. 0.)

Preparation No. 1 41. 0 8. 5 3. 4 156 2. 6 62. 5-63. 5 Preparation No. 258. 4 0.27 3.1 164 3. 3 65. 0-68. 0 Preparation No. 3 85. 3 3.6 3.6 1553, 0 70. 6-73. 0

Hydrates were produced from the three preparations. For EXAMPLE IIcomparison a fourth hydrate was produced containing distilled glycerolmonostearate (Myverol 1800, Distilla- Further tests showmg lmprovmgcharactenstlcs tion Products Industries, Rochester, N.Y.; 91.3% alphaThe enhanced improving action of Y Y 1110110 stearic monoglyceride). Theresultant four preparations glyceride Over that associated with the useof glycerol were essentially equal in physical characteristics at roomT110110 fatty acid esters WaS further Shown y thfi followtemperatureafter 24 hours. All were smooth, white emuling Comparisons- A ypmonoglycefide derived from sions of the O/W type. The four preparationswere infully hydrogenated tallow and Containing 617% alpha cluded in astandard commercial white bread formula ester was hydrated at 25% inWatfir to form a Plastic, at levels adjusted to introduce alpha esterbased O/W emulsion suitable for dispersion in bread dough. A on the f rl fl A conventional sponge dough monoglyceride reaction product derivedfrom fully hydropl-eparation method was employed and the preparationsgenated castor oil and containing 53.3% alpha ester was were introducedwith the dough ingmdients. The bread processed to a similar emulsion.These preparations were f l f ll essentially equal in physicalcharacteristics prior to usage. parts by Wt The bread preparation andevaluation method described Patent flour (14% moisture basis) 70000 1nExampleIwere used. Results follow: Bakers yeast 17.50 TABLE II Sucrose i56.00 High heat non-fat milk solids 28.00 t filfiii? aifigigs si AverageShortemng 14.00 60 fig gg filg g ggg added g; i gy: ggg p Salt 14.00 vArkady Yeast $85iiiffinlgriililnaeti:33: 513558 lit 23;? Water 486.500.05 hydroxy monoglyceride. 2, 875 1 2 4, 0 0.10 stearic monoglyceride-2, 825 191 84. 0 Each test was performed in quadruplicate, and control gi/g pg gs vqeg g. iss 85.0 doughs containing no monoglyceride wereincluded for 0:20h;droxy2ri :rio g l ;hri de 21950 28: 22:8 comparison.Following baking in one-pound units, the loaves were allowed to coolunder controlled conditions; The data clearly demonstrated the superiorimproving then stored in polyethylene bags for forty-eight'hours. actionof 12-hydroxy monoglyceride. Comparison with At the end of this periodtest loaves were cut and substearic monoglyceride showed the actions ofthe two lipids to be quite different. 12-hydroxy monoglyceride usage at0.05% produced significant improvement in all areas of evaluation, withhigher levels showing even greater improving eifects. Stearicmonoglyceride showed little effect at 0.05% usage on quality or volumeand no significant effect on apparent staling.

EXAMPLE III Absorption tolerance Using the hydrated preparations ofExample II and the bread production formula and methods of Example I,the comparative. effect of 12-hydroxy monoglyceride and stearicmonoglyceride on bread dough tolerance to variable free waterintroduction was demonstrated. A series of tests were made using 64, 67,and 70 parts water for each 100 parts of flour, and 0.10% alpha ester ofeach type. Controls containing no additive were also prepared. Theaverage results follow:

1 Percent based on flour weight.

This data clearly indicated an improved tolerance of the bread dough toincreased free moisture introduction when 12-hydroxy monoglyceride wasintroduced into the system. When 64 parts of water were used with each100 parts of flour, the doughs containing no additive were at optimum.As water was increased, degradation became apparent. Dough containing12-hydroxy monoglyceride produced bread of exceptional volume andquality at the absorption level of 70%, which was excessive even fordough containing the conventional additive.

EXAMPLE IV Mixing tolerance The preparations of Example II and breadproduction formula (with the noted exception) and methods of Example Iwere used to determine the characteristics of 12- hydroxy monoglycerideunder variable mixing conditions. In this test the formula bakers yeastwas reduced to 14.0 parts. Comparative doughs were mixed 4 and a normal7 minutes. Results follow.

TABLE IV Average Dough 1-1b.

mix loaf Average 0.1% alpha ester added based time, volume, quality onformula flour minutes cc. score None 4 2, 700 81. Do 7 2, 825 83. 0Hydroxy monoglyceride 4 2, 825 84. 0 0 7 2, 850 85. 5 Stearlcmonoglyceride- 4 2, 775 83. 0 Do 7 2, 775 84. 0

Results demonstrated that the introduction of 0.1% lZ-hydroxymonoglyceride facilitated the preparation of improved quality breadunder conditions of less than usual optimum mixing. The improvementsassociated with the incorporation of the hydroxy ester weresignificantly greater than those found with the conventional additive atthe same usage level.

EXAMPLE V Fermentation tolerance A mono and diglyceride reaction productsynthesized from commercial IZ-hydroxy stearic triglyceride andcontaining 54.5% alpha ester was hydrated as previously described. Asimilarly prepared hydrate of distilled glycerol monostearate (Myverol1800) was used for comparative purposes. The white bread formula andprocedure of Example IV were again employed. In this test thefermentation time of the standard sponge (containing 65% of the totalflour) was varied. Sponges were allowed to ferment under controlledtemperature and 1111- midity conditions for three, four and five hoursprior to dough make-up. The additives were introduced with the doughingredients. Bread was cut and scored following storage for 24 hours.Results are tabulated below.

TABLE V Sponge termen- Average tation l-lb. loaf Average 0.1% alphaester added based on time, volume, quality formula flour hours cc. scoreH drox mono l ceride 3 2, 760 83. 5 D gy 4 2,825 85.0 D0 5 2, 875 86.0Stearie monoglyceride- 3 2, 710 82. 0 Do 4 2, 825 83. 5 5 2, 800 85. 0 32, 725 79. 0 4 2, 740 81. 0 5 2, 825 83. 0

The superior action of 12-hydroxy monoglyceride as an aid in thepreparation of high quality pan bread was clearly shown. Although loafquality and volume generally improved with increased fermentation time,those samples containing 12-hydroxy monoglyceride consistently producedthe best bread.

EXAMPLE VI Shortening inclusion tolerance The ability of hydroxymonoglyceride to aid in the preparation of superior quality bakedproducts was again demonstrated by varying the shortening addition tothe standard white bread formula. The hydrate preparation andexperimental method used were identical to those in Example IV.Comparative doughs were prepared containing 0, 2, and 4 parts lard foreach 100 parts of formula flour. The averaged results are recordedbelow.

TABLE VI Dough Average I-Iydroxy monoglyceride added lard Average loafquality based on formula flour percent 1 volume, cc. score None(control) None 2, 675 7 7 0.057 None 2, 760 81 None 2, 750 82 None(control) 2 2, 650 2 2, 790 84 2 2, 850 85 None (control). 4 2, 725 810.057 4 2, 825 85 0.10% 4 2, 800 84 1 Based on flour.

Consistent improvement in loaf volume and total quality was demonstratedwith the incorporation of 0.05 and 0.10% 12-hydroxy monoglyceride inwhite pan bread when lard was varied from none to 4% based on formulaflour. The quality scores indicate that this additive altered breadquality from commercially unacceptable to acceptable in the absence ofshortening. When lard was incorporated in the usual range of usage,quality was improved from the average range (80431) to the excellentrange EXAMPLE VII Effects on cooked flour paste viscosity This test wasperformed to illustrate in a more direct manner that 12-hydroxymonoglyceride has a significant functionality in the baking process anda functionality that is quite different from that of a conventionalmonoglyceride.

It is generally accepted that known monoglyceride bread softening agentsretard the gelatinization of starch. This characteristic will result inan initial reduced viscosity of a flour slurry which is heated in acontrolled fashion, but produces little change in peak viscosity.

Slurries were prepared in accordance with the following formula-tion andallowed to stand three hours at room temperature in a covered glassbeaker prior to transfer into a standard bowl of a C. W. BrabenderInstrument Co. Amylograph. This instrument is a recording viscometerequipped with a thermoregulator allowing an automatic increase intemperature of 15 C. per minute. Using this equipment, the temperatureof the continuously mixed slurry was increased from 30C. to 90 C. in 40minutes, then held at 90 C. for an additional 30 minutes simulatinginternal dough condition during a conventional moderately hightemperature short baking time procedure.

Viscosity was recorded continually.

Formulation: Gms. Dis-tilled water 450 Unmalted wheat flour 55 IReagentNaCl Refined cotton seed oil 1 The hydrates described in Example II wereintroduced and dispersed at levels calculated to result in the additionof 0.2% alpha ester based on the weight of the flour. The test resultsfollow.

The introduction of 12-hydroxy monoglyceride produced a considerableinitial reduction in flour paste viscosity at 90 A comparatively reducedviscosity continued for a significant time and then a greatly increasedpeak viscosity was achieved with increased time required to achieve thepeak. This data demonstrated a pronounced difference in the mode offunction associated with 12- hydroxy monoglyceride.

The increased viscosity potential of wheat flour paste associated withthe introduction of l2-hydroxy monoglycerlde is believed to beresponsible for at least part of the demonstrated improvements in bakedproducts, partrcularly pan bread where unusually good body and side wallstrength are concurrent with improved interior softness and retardedapparent staling.

EXAMPLE VII-I Functionality in sweet dough A conventional sponge doughprocedure was used for the preparation of representative sweet doughformulas detailed below. 12-hydroxy monoglyceride in hydrate form wasadded with dough ingredients.

8 Formula N0. 2

Same as Formula No. l with the reduction of vegetable shortening to 42parts by weight.

Tests were performed in duplicate, and control doughs containing no12-hydroxy monoglyceride were processed for comparison. Following bakingin one-pound units, the loaves were allowed to cool, then stored in airtight polyethylene bags for twenty hours prior to scoring. Thesubjective scoring procedure outlined in Example I was uti- 1 Based onformula flour. 9 Control.

The data showed the level of 12-hydroxy monoglyceride necessary toaccomplish the desired improving effects in sweet dough to be greaterthan that necessary in white pan bread (Example II). The loaves in bothsweet dough series were observed to increase in softness with increasinglevels of hydroxy monoglyceride addition with the softest being thatcontaining 0.4% of the additive in each case. The improvements reflectedin total average quality score, however, are not limited to softness.All samples containing 0.1% or more of the additive exhibited improvedinternal characteristics, such as finer grain, smoother texture andsuperior body compared to controls.

Although this invention has been described with particular reference tocertain typical embodiments thereof, it is to be understood thatvariations and modifications can be effected without departing from thescope thereof and it is not to be limited except insofar as defined inthe following claims.

What we claim and desire to secure by Letters Patent is:

1. In the production of bakery dough wherein variations in ingredientsand/or make-up procedures beyond certain limits normally result incommercially unacceptable baked products, the method for increasing thetolerance of the bakery dough so that variations beyond said limits willnot prevent the production of commercially acceptable baked productscomprising the incorporation into the dough prior to baking of12-hydroxy steanc alpha mono ester of glycerol in a manner producinghigh surface exposure, said mono ester being included in the dough in anamount ranging from 0.05% to 0.5% by weight based on the flour in thedough.

2. A bakery dough composition for producing commercially acceptablebaked products, although the dough ingredients and/or make-up proceduresvary beyond limits for normaly producing commercially acceptable bakedproducts comprising a high surface exposure mixture of flour and12-hydroxy stearic alpha mono ester of glycerol in an amount rangingfrom 0.05% to 0.5% by weight based on said flour.

3. A composition of matter for incorporation into bakery dough to rendersaid dough capable of producing commercially acceptable baked products,although the dough ingredients and/or make-up procedures vary beyondlimits for normally producing commercially acceptable baked productscomprising a dispersion of 12-hydroxy stearic alpha mono ester ofglycerol in water, said water being in the continuous phase, saidcomposition of matter being incorporated in the dough in a proportionwherein said mono ester is added in an amount ranging from 0.05% to 0.5%by weight based on flour in the dough.

4. The dough composition as set forth in claim 2 wherein saidcomposition is devoid of shortening.

5. A bakery product produced by baking the dough composition set forthin claim 2.

6. The method of producing commercially acceptable bakery productscomprising:

(a) mixing a bakery dough of commercially unacceptable quality due toexcessive moisture inclusion, low mixing time, low shortening inclusion,or low fermentation time, and

(b) incorporating into said dough prior to baking 12- hydroxy stearicalpha mono ester of glycerol in an amount sufficient to producecommercially acceptable quality in the baked product.

7. The method of claim 6 wherein:

(a) said 12-hydroxy stearic alpha mono ester of glycerol is incorporatedin a manner producing high surface exposure and is included in the doughin an amount ranging from 0.05% to 0.5% by Weight based on flour in thedough.

8. A commercially acceptable bakery dough composition comprising amixture of:

(a) a bakery dough normally inadequate to produce a commerciallyacceptable baked product due to excessive moisture inclusion, low mixingtime, low shortening inclusion, or low fermentation time, and

(b) 12-hydroxy stearic alpha mono ester of glycerol in an amountsufficient to produce commercially acceptable quality in the bakedproduct.

9. The mixture as set forth in claim 8 wherein:

(a) said 12-hydroxy stearic alpha mono ester of glycerol is incorporatedin a manner producing high surface exposure and is included in the doughin an amount ranging from 0.05 to 0.5% by weight based on flour in thedough.

References Cited UNITED STATES PATENTS 1/1960 Reese et al 106171X11/1963 Jackson et al. 9991 US. Cl. X.R. 99-92

